Veal Peka Pieces

A hand-selected mix of South-West veal cuts, prepared in 4-5cm strips for a traditional peka. Add potatoes, onions and herbs, then let the slow cook do the rest.

Cooking: Layer with potatoes, onion and herbs and cook covered (traditionally under a peka bell) at 180°C for about 2 hours, uncovering for the last 20 minutes.

Priced per kg. We weigh your order when we pick it, and any difference comes off your balance at pickup.